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Zino Ristorante
Zino Ristorante

Zino Ristorante Details

  • Dining Style: Casual Elegant
  • Website: http://www.zinoristorante.com
  • Email: info@zinoristorante.com
  • Phone: (970) 926-0777
  • Hours of Operation: Dinner: Monday - Sunday: 5:30pm - close (Bar opens at 5:00pm)
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Nick Haley
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Takeout, View, Wheelchair Access, Wine

Getting there

  • Cross Street: Riverwalk
  • Parking: Private Lot
  • Parking Details: Large parking lot directly in front of the restaurant.
A word from Zino Ristorante
Zino Ristorante is a lively Italian restaurant from the creators of Sweet Basil. Located in the heart of the Vail Valley, Zino is perfectly situated on the Eagle River in Edwards Colorado. Chef Nick Haley serves contemporary Italian cuisine from an open kitchen, best known for wood fired pizzas, house made pastas and our famous mussels. The large bar and lounge area offers casual dining overlooking the restaurant, and is always buzzing with locals and visitors alike. The wine list features the best of Italian and American wine, created with passion by Owner Giuseppe Bosco. In the warmer months, dinner is also served on our riverside patio, where you can join or watch a game of bocce on the regulation-size court. Come visit us for a taste of Italy in the Rocky Mountains...Buon Appetito!
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Awards voted by OpenTable diners
  • Diners' Choice WinnerItalian
Diner Reviews
  • "My signficant other is from Italy and so pretty snooty when it comes to Italian food but we both agree this is really excellent. The mussles are particularly good but they execute a number of Italian standards including pizza and several pasta dishes really well. Friendly service, vibrant atmosphere and pretty good bar. Best Italian in the Vail region that we have found so far."
    Dined on 2/4/2014
  • "we were referred to zino's by a local ski resort concierge. were not disappointed. the salads, bread, mussels, and pasta were all top notch. when we travel back thru Edwards, this will be at the top of our list for a repeat visit."
    Dined on 4/1/2014
  • "Dining at Zino's is always a treat. Service and food are consistently outstanding."
    Dined on 3/27/2014
  • "Co-owner/Exec Chef Nick Haley has a new sous chef who is killing it! Chef Johann is having fun with his new team and the South African chef is bringing his French training to this Piemontese-inspired restaurant with great results. His stuffed calamari salad was over the top delicious. The squid body stuffed with fontina and gorgonzola cheese - and other goodies - was beautifully plated on a slate tile over a lovely mound of arugula salad with the calamari heads/tentacles. My pizza salciccia pizza had the usual crispy and tasty crust (note, not all crusts actually taste good on its own, but Zino's does!). The skillet mussels, though small (not chef's fault!) were juicy and tasty, particularly when dipped in Chef Johann's yummy sauce."
    Dined on 3/27/2014
  • "This was my third time to ZIno and it is consistently one of the best local spots in the area. I am from Tennessee so I only get to Colorado once or twice a year. Great flatbread pizza ( I recommend the fig and prosciutto!) and the papardelle with wild boar ragu is wonderful. Also I would highly recommend the veal meatballs. Great little place with fairly reasonable prices for this area!"
    Dined on 3/25/2014
  • "We go here weekly - adults alone or adults with kids. Always friendly. Always good."
    Dined on 3/21/2014
  • "It's that time of year again when Prince Edward Island mussels are fat and juicy. No better place to enjoy them than at Zino, particularly on Tuesday night when it's mussel madness - half price skillet mussels. Chef Nick's new sous chef Johann has already added his talented touch to the dish with a revised butter sauce that is delectable. He also made a slight change to the melanzane app (which is a meal in itself). Just a simple change in presentation with a large pan fried basil leave. Delicious. Of course, there are the wines, too. Giuseppe Bosco has put together one of the best Italian wine lists around - particularly Piemonte - for those looking for unusual, excellent labels that don't require a large loan to buy! Buon appetito!"
    Dined on 3/8/2014
  • "I have been dining at Zino since it opened. The food is delicious and the staff are friendly and accommodating. It is the best restaurant in Edwards and so popular, that people drive from Vail, Beaver Creek and Avon to dine at Zino."
    Dined on 3/20/2014
  • "The food was really quite good and reasonably priced. The biggest disappointent is that the waitress was unfamiliar with the wine list. When asked for a recommendation, she was speechless."
    Dined on 3/17/2014
  • "Zino's is the perfect place to meet our group of friends. Great service, always excellent food with a wide ranging menu. Our table is always ready when we've reserved it, no matter how busy they are. Our waiter was gregarious but never intruded on our conversation. We love Zino's!"
    Dined on 3/15/2014
  • "We dined there to celebrate our last night of vacation with good friends. It was absolutely outstanding! We will be back."
    Dined on 3/14/2014
  • "Good food and interesting wine list. A bit noisy but good overall ambience. Ran out of the wine we ordered but an acceptable substitute was found at the same price."
    Dined on 3/9/2014
  • "Went on Tuesday for mussel madness. Mussels were half price and excellent! Had their special: Osso Bucco. It was phenomenal. We had our 2 yr old with us and they were very curteous with excellent service the entire visit. We ordered the 2 yr old the pizza...wow! Just an overall great place. Cant go wrong with Zino."
    Dined on 3/4/2014
  • "we're glad to be back in the vail valley and to have the opportunity to dine at zino's. we intend to visit several times while we're here"
    Dined on 2/26/2014
  • "appetizers were outstanding, main dishes, pasta and pizzas in our group, were good."
    Dined on 2/12/2014
  • "Definitely a place to return to on every return trip to Vail!"
    Dined on 2/19/2014
  • "Possibly a bit more of a special occasion place than we were looking for, but overall a very good meal."
    Dined on 2/13/2014
  • "Our group of 8 rated voted Zino the best overall experience of the four restaurants we went to, and the others were great places, too. Everyone had something different so I won't bore you with details, but everything was really, really good."
    Dined on 2/13/2014
  • "This is one of the first places we bring people for dinner. Warm, friendly atmosphere with a wide variety of great food for all tastes and ages. Excellent preparation and presentation with innovative combinations of flavors and textures. If you want something added or removed it is done seamlessly without question. Special requests are remembered from one visit to the next so that these things arrive at the table automatically. The owners are there to greet & check on things throughout the evening. Service is timely no matter how large the group and never rushed.Best skillet mussels in the valley, also try the ortalano salad.Variety and quality are the key words here, from basic to unique dishes, along with a friendly welcoming atmosphere."
    Dined on 2/13/2014
  • "Food was very good. Wine list had more California wines than we expected with Italian influence, and wine prices were VERY affordable."
    Dined on 2/9/2014
  • "This was our second time at Zino's and it was even better than the first. Last time we went on a Tuesday and it was really crowded since they have Mussel madness night. We went on a Wednesday and it was a calmer environment. The Food and service were great. I will go again and recommend to others."
    Dined on 2/5/2014
  • "Great TRUE Italian spot hidden away in Edwards. Wood fired pizza, and mussels and chocolate mouse were all fabulous!"
    Dined on 1/28/2014
  • "We dine in Italian restaurants, and often in Italy! While nothing matches the Italian in Italy of course, we have found Zino to be consistent great food, with impeccable service. Nothing in Vail matches this restaurant if you want great wine and Northern Italian fare! We come every visit, which means about 8 times per year!"
    Dined on 1/23/2014
  • "We love this place but the pizza has gone downhill like ii's on a ski slope. Burned top crust and soggy base."
    Dined on 1/21/2014
  • "Once again, Zino delivered - on service, on wine choices, on food. Octopus carpaccio drizzled with Persian lime olive oil, topped with greens (sorry, can't remember which ones) was an awesome off-the-menu appetizer. It tasted like Italy. Sidebar - people often say specials are a way for restaurants to get rid of product, but at Zino specials are truly that, something special that chef got his hand on, such as octopus. I had the pork chop which is always fabulous: tasty with a subtle taste of whole grain mustard, lightly breaded to seal in the juices of the succulent and tender pork. Love their Brussels sprouts. NOT to be missed if you love Brussels sprouts. Paired with Chiara Boschis' Dolcetto, it was a perfect evening."
    Dined on 1/21/2014
  • "Best food in the Valley!! Italian cuisine taken taken to totally new level! Incredible!!"
    Dined on 1/19/2014
  • "We've been here many times before and it's always consistent. We had the nicest and attentive waitress! Last summer the chef even came out to show us the mushrooms he himself had found and was using in the entrees. He even told us where to find them which is usually never divulged! That made our night!"
    Dined on 1/12/2014
  • "The food was exceptional, the pastas were great, bread was good and the quality of ingredients is outstanding, just tasting the olive oil brought me back to Italy. The service was also great. The only complaint was the noise level in the restaurant, mostly due to the table next to me."
    Dined on 1/3/2014
  • "Fantastic food and service! One of the best meals we had all year."
    Dined on 12/25/2013
  • "Zino's is one of our favorites in the Vail Valley! We love this restaurant and whenever we are in town, we plan a visit! Great date night or bring the kids - especially in the summer when the lawn is open. And don't leave without trying the Pappardelle dish!!"
    Dined on 12/24/2013
  • "Winter's here in Vail Valley and that means a new menu at Zino. Many of regulars' favorites are still available, such as housemade burrata, skillet mussels and, of course, several delicious wood-fired oven pizzas. This time, we tried some of the new dishes - the antipasti plate (more accurately slate plate), fonduta with Raschera Cheese, Polenta, Poached Egg, Truffle Pearls, Shaved Black Truffles and grilled ciabatta, Braised Rabbit with Portobello Mushrooms, Baby Kale, Piave, and Prosciutto & Sage Wrapped Halibut, Riso Nero Risotto, Wild Caper Berries, Lemon Butter (Halibut Saltimbocca). All were delicious and I can't wait to go back to try more. Don't miss E. Pira & Figli - Chiara Boschis Dolcetto, new on the excellent wine list."
    Dined on 12/6/2013
  • "Zino's rocks - always great food and awesome service"
    Dined on 11/1/2013
  • "In Vail Valley, everyone loves autumn when winter menus are on offer @ special prices. Zino's offering two courses for $29 and it's such a steal. I started with the eggplant parmigiana. I'm not talking about a piece of eggplant drowned in tomato sauce & cheese. No. These are perfectly pan fried slices of LIGHTLY breaded eggplant stacked w/ slices of housemade mozzarella topped w/ housemade marinara sauce plus drizzle of balsamic reduction. Fabulous, particularly w/ a glass of Arneis. Next came one of the most popular dishes @ Zino - Milanese - breaded pork chop (thick! juicy! tender!) with whole grain mustard sauce, pancetta & B-sprouts (FABULOUS!) w/ veal demi. It's finished in the wood-fired oven. It's huge. Split it or take it home."
    Dined on 11/2/2013
  • "Chef Nick just got back from visiting the region that most influences his menu offerings - Piemonte. I hear he has some great new ideas that will soon be on the winter menu. We had a taste of one of those dishes - poached egg on a ciabatta crostini with fonduta and truffle pearls. Delicious. I had a salumi pizza that was perfectly cooked in the wood-fire oven. Two bottles of wine - one Arneis and the other Barbera d'Alba, both from Matteo Correggia. Excellent food and wine all around."
    Dined on 10/29/2013
  • "It is always interesting to visit a restaurant during the "off season". Right off the bat we thought the host and wait person had good energy. The food was very good. We had a pasta dish and salads. The restaurant is very beautiful (great lighting, color, rock work) and the outdoor seating in the summer must be quite lovely. Overall great experience. This is a restaurant with lots of seating and I imagine it fills up during the summer and winter! My husband and I would go back."
    Dined on 10/27/2013
  • "Co-owner/chef Nick Haley and the rest of Zino owners/managers are away, but that doesn't mean service or food is any less excellent at Zino. Chef NIck's Sous Chef Pancho and his team continue to crank out delicious dishes in Chef's absence. The pan seared scallops with garlic puree and saffron butter were on special that night. Delicious as always. Someone at the table ordered Skuna Bay salmon and loved it. Why not? That's a wonderful fish and Chef Pancho perfectly prepare it. Another had Zino's famous pork chop. He said was the best he's ever had. I had the winter veal preparation - vitello. It's a roulade with sage and pancetta on gorgonzola polenta w/ a veal demi. Large portion, rich dish, so take half home. Even better next day!"
    Dined on 10/9/2013
  • "In addition to great food, one of the things Zino does so well is multitask. There were two rehearsal suppers ongoing plus a full dining room of al la carte diners when we arrived just before 7:00, yet the food and the service was as good as if we were the only diners. As usual, the Skuna Bay salmon was delicious, although I am not a huge fan of puttanesca on fish (so I got it on the side). What I do love is the saffron butter sauce over the fish and the chickpea puree under it. My husband had the vitello. Ok, this is a MUST for the next time I go there. It's braised prosciutto and sage-stuffed veal breast over gorgonzola polenta w/ roasted Roma tomatoes and veal demi. The veal could not have had more flavor or been more tender. Yum!"
    Dined on 10/4/2013
  • "Zino's is set in a dramatic two story dining room with a grand staircase spilling down onto the main floor overlooking the river. The place is always hopping. Excellent pastas and meat dishes. Started with a luscious appetizer of prosciutto, mozzarella and toasted italian bread with olive oil. Service is always prompt, attentive and friendly."
    Dined on 9/12/2013
  • "Zino's Chef Nick Haley uses only the best products available. Most importantly, here in the Colorado Rockies we're not exactly home to great fish - other than rainbow trout which doesn't even come from rivers and streams anymore. Chef Nick uses seafood from Sea to Table, amongst other excellent purveyors. The scallops are extremely fresh and perfectly paired. I had them on the last night they were available in that preparation until next summer - seared with saffron, garlic puree. Awesome! He also uses Skuna Bay river farmed salmon which is fabulous. Pair the scallops in any form with Matteo Correggia Arneis. The two "members" of that pair tease delicious flavors out of each other. Winter's coming, so that means wild boar ragu soon!"
    Dined on 10/1/2013
  • "Weather has cursed thousands in CO this season, but rain and lingering warm weather spurred an explosion of wild mushrooms in Central Rockies' forests - porcini, chanterelles, Lobster mushrooms, just to name a few. As a master forager, Chef Nick Haley has amassed 100s of lbs of these "caviar of mushrooms" - porcini and chanterelles. He's featured them prominently on his menu. The other night I entered "Porcini Paradise" when I ordered a porcini pizza. Slips my mind what the salumi was on the pizza - I was so focused on porcini. Fabulous taste and texture. Homemade, fermented crust baked in the Palisade peachwood-fired oven. I always order mine black on the bottom and crust - as it should be. Chef Nick was pizzaialo that nite. Fabulous."
    Dined on 9/14/2013